Recipe: Broccoli-Cauliflower Tetrazzini (baked with Parmesan cheese sauce, 1980's)

BROCCOLI-CAULIFLOWER TETRAZZINI

8 ounces dried fettuccine or spaghetti, broken
1 (16 ounce) package loose-pack frozen broccoli, carrots and cauliflower
2 tablespoons butter or margarine
3 tablespoons flour
2 1/2 cups milk (may use reduced-fat)
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4 1/2 ounce) jar sliced mushrooms, drained
2 tablespoons grated Parmesan cheese

Cook pasta according to package directions; drain.

Cook vegetables according to package directions; drain and set aside.

Meanwhile, for cheese sauce, in saucepan, melt butter; stir in flour; add milk. Cook and stir on medium heat until slightly thickened and bubbly. Cook and stir 1 minute longer; remove from heat. Stir in 1/2 cup Parmesan, salt and pepper.

In bowl, toss pasta with 1/2 cup of the cheese sauce. Spread pasta evenly in greased 3-quart baking dish. Top with vegetables and mushrooms. Pour remaining cheese sauce evenly over all. Sprinkle with 2 tablespoons Parmesan.

Bake, uncovered, at 400 degrees F about 15 minutes, or until heated through.

Makes 8 side dish or 4 main dish servings
Source: Pillsbury Bake-Off, 1988